Cold pasta with vegetables and turmeric

Name: Cold pasta with vegetables and turmeric
Prep time: PTM
Cook time: 22 min
Total time: 22 min
Yield: 4
Ingredients: 5-grain fusilli pasta 11.25 oz; Powdered turmeric 3 spoonfuls; Green beans ¾ cup; Baby Zucchini (summer squash) with flowers 3.5 oz; Carrots ¾ cup; Garlic 1 clove; Fresh chili pepper 1; Beefsteak tomatoes 7.1 oz; Tuna in oil 3.5 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Oregano fresh to taste

it es fr de br

410

Calories per serving

Lactose Free

Energy Kcal 410
Carbohydrates g 58.9
of which sugars g 7.8
Protein g 18.6
Fats g 11.1
of which saturated fat g 1.9
Fiber g 11.8
Cholesterol mg 16
Sodium mg 696

Difficulty: Easy
Cook time: 22 min
Serving: 4 persone
Cost: Average

PRESENTATION

Known as the saffron of India, turmeric is one of the spices contained in curry, and it is the one that gives the famous blend its beautiful ocher color. Unlike saffron, turmeric has a gentler flavor that infuses dishes with a delicate aroma; we have experimented with this fabulous spice also in meatballs paired with cauliflower. Mild taste and bright color, why not use this magical yellow powder to season cold pasta? This is how our cold pasta with vegetables and turmeric was born, surrounded by crunchy and colorful sautéed vegetables. The result is a summer main course different from the usual that lights up the table with its bright hues and tantalizes the palate.
And if you are fans of easy and quick cold pastas also try this one with ricotta and cherry tomatoes or the cold variation of pasta alla Norma, fresh and enticing!

INGREDIENTS: 5-grain fusilli pasta 11.25 oz (320 g); Powdered turmeric 3 spoonfuls; Green beans ¾ cup (100 g); Baby Zucchini (summer squash) 3.5 oz (100 g) - with flowers; Carrots ¾ cup (100 g); Garlic 1 clove; Fresh chili pepper 1; Beefsteak tomatoes 7.1 oz (200 g); Tuna in oil 3.5 oz (100 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Oregano to taste - fresh

Preparation

How to prepare Cold pasta with vegetables and turmeric

To make cold pasta with vegetables and turmeric, first wash the green beans, trim them, and cut them in half 1. Peel the carrots and slice them diagonally 2 then cut the slices into small sticks 3.

Wash the tomatoes and slice them, removing the inner seeds if you prefer; then cut them into cubes 4. Now wash and trim the zucchini, slice them diagonally 5, take the zucchini flowers, cut off the base, and remove the inner pistil 6

And cut the petals into strips 7. Place a pot full of water on the stove to bring to a boil (this will be for cooking the pasta). Heat the olive oil in a large pan, add the whole chili pepper and the garlic clove 8. Sauté for 5 minutes, then add the carrots and green beans 9 and stir-fry over medium heat for 5 minutes.

In the meantime, cook the pasta for about 9 minutes or the time indicated on the package 10. Remove the garlic 11 and the chili pepper and add the zucchini 12, salt, pepper, and continue cooking for 3 minutes. This way the vegetables will remain crunchy.

Flavor the pasta water with turmeric which will give a golden color to the fusilli 13. When the pasta is cooked, drain it directly into the sauce 14 and let it cool. Then add the zucchini flowers cut into strips, season with a drizzle of raw oil 15,

and a few fresh oregano leaves 16. Finish with the diced cherry tomatoes 17, the well-drained canned tuna 18, and a grind of black pepper. The cold pasta with vegetables and turmeric is ready to be served!